Sachet of beans with ossobuco ragu | Visit Tuscany

Ingredients

• 200 g of ossobuco (sliced veal shanks) meat
• 20 olives
• Flour
• 1 carrot
• 1 stalk of celery
• 1/2 onion
• 1 fennel
• 1 sprig of marjoram
• 1 glass of red wine
• 200 g of meat
• 500 g white flour (1.1 lb)
• 4 eggs
• salt
• 400 g (1 lb 2 oz) dried cannellini, soaked in cold water overnight
• 2 garlic cloves, peeled
• 2 sprigs of sage
• 300 g (14 oz) tin peeled tomatoes with their juice, chopped
• 5 tablespoons olive oil